Editor's Rating

9.2

Make the most of the beautiful weather. There’s nothing better than enjoying this dish al fresco.

Serves 2

Ingredients
4 chicken drumsticks
2 chicken thighs
1 teaspoon Chinese 5 spice
3 cloves garlic
50g piece ginger
200g  sugar snaps
1 container pea cress
2 tablespoons olive oil
75 ml Soy sauce
2 tablespoons balsamic vinegar
2 tablespoons honey
salt
pepper

 

Method
1
Preheat the oven 200° C. Peel the ginger and slice thinly. Grease a roasting dish with 1 tablespoon olive oil. Add the ginger, soy sauce, balsamic vinegar, honey, garlic cloves, Chinese 5 spice and chicken to the dish. Mix all the ingredients well. Place in the oven for a total of about 40 minutes.

2
Bring a pot of salted water to the boil. Cook the sugar snaps for about 3 minutes or until al dente. Drain them off and cool under cold running water. Set aside.

3
After 20 minutes, mix the chicken around in the roasting dish adding a good splash of water and return to the oven for 20 minutes.

4
Mix together the pea cress and sugar snaps. Dress with 1 tablespoon olive oil, salt and pepper. Divide between 2 plates. Lay the chicken on the side and spoon over the soy juices from the roasting dish.

 

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